Green Sauce Nº4
- 3 tablespoons white miso
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 4 teaspoons tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey, preferably raw
- 2 cups cilantro leaves with tender stems
- ⅓ cup sliced chives
- 1½ teaspoons grated peeled ginger
- 1 teaspoon ground coriander
- Kosher salt, freshly ground pepper
Pulse miso, lemon juice, lime juice, oil, tahini, vinegar, and honey in a food processor or a blender until miso is dissolved and mixture is smooth. Add cilantro, chives, ginger, and coriander and pulse until herbs are finely chopped; season with salt and pepper. Cover and chill. Sauce can be made 3 days ahead.
Freestyle Green Sauce | Herbs + Fat + Acid + Salt + Heat
Use whatever you have on hand, or take a cue from other country’s interpretations of this magical equation:
Italian Pesto = Basil + Pine Nuts and Olive Oil + Lemon Juice + Parmesan Cheese + Chile Flakes (optional)
Peruvian Aji Verde = Cilantro + Mayo or Olive Oil + Lime and Vinegar + Cotija Cheese + Jalapeño and Aji Amarillo Paste
Argentinian Chimichurri = Parsley and Oregano + Olive Oil + Vinegar + Salt + Red Pepper Flakes
